Monday, November 2, 2009

Caribbean Jerk Pork Chops & Yummy Funeral Potatoes

4 pork chops (cut 3/4 inch think)
1/3 bottle KC Masterpiece Caribbean Jerk Marinade

To seal in the juices and to get a crisp tasty exterior you’ll first want to sear the pork chops. To do so you’ll want to preheat your grill to as high as possible then toss your pork chops on and close the lid. (You can discard the excess marinade) After approximately 1-2 minutes, flip the chops over and close lid again. After another minute or so passes, turn the heat down to medium and let the chops cook for about 5 minutes. After 5 minutes, flip chops over, close lid and let cook for a final 5 minutes. AVOID OVERCOOKING as this will dry the meat out. In order to be safe, you want to cook the pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled, if you want to help loosen up the meat so it turns out nice and juicy, you can put them on a plate and cover it with aluminum foil for 10 minutes.
Serve pork chops with Yummy Funeral Potatoes. (I personally think these pork chops are also very tasty when dipped in ranch dressing)
If you don’t have a grill or would prefer cooking the pork chops in your oven you can broil them. I haven’t done this personally so I thought I would include a few links with details on broiling pork chops…

Yummy Funeral Potatoes

32 oz Hashbrowns
2 cans Cream of Chicken Soup
2 cups Sour Cream
1-2 cups Grated Cheese
½ cup Melted Butter
1/3 cup Chopped Onions

Mix above ingredients well and pour into a 9X13 pan. Top with 2 cups Crushed Cornflakes mixed with 2 tbsp Melted Butter. Bake 30 min at 350 degrees. (Makes 10-12 servings – I halved the recipe for each person)


Friday, July 10, 2009

Polynesian Chicken

1 ½ lbs. Chicken Breasts (fresh or frozen)
1 (8 oz.) Bottle Russian Salad Dressing
1 (10 oz.) Jar Peach Jam
1 pkg Dried Onion Soup Mix (optional ~ adds flavor but I prefer it without)

Combine salad dressing, jam, and chicken in large bowl. Put in freezer bag and label.

Cooking Instructions: Cook in crockpot for 2-3 hours on high, 4 hours on low. Or thaw first and cook over the stove or in electric skillet. Serve over rice.

Tuesday, June 9, 2009

Creamy Chicken Enchiladas

Sauce Ingredients: (mix together in bowl)
1 or 2 small (4 oz) cans diced green chiles
2 cans cream of chicken soup
1 cup sour cream

Other Ingredients:
2-3 cups grated cheese
2 cups cooked diced chicken
1 cup diced onion
12 tortillas
1 small (4.25 oz) can chopped olives (optional)

Spread out tortillas on counter. To each one add approximately:
1 Tablespoon sauce
1 Tablespoon onion
3 Tablespoons cheese

Spread a thin layer of sauce on bottom of a 9X13 inch baking pan. Roll tortillas and place in pan. Pour remaining sauce over tortillas and spread evenly. Top with remaining cheese as well as olives if you’d like. Cook for 30 minutes at 350 degrees. (If you decide to freeze enchiladas, before baking, let them unthaw for 1-2 days in refrigerator.)

Broccoli Chicken Casserole

2-3 cups broccoli (one small bunch)
2-3 cups (1 lb.) diced cooked chicken
2 cups (or cans) cream of chicken soup
1 cup sour cream
½ tsp. salt
1 cup grated cheese
1 cup bread crumbs (or crushed up stuffing)
3 Tbsp. butter
1 small onion diced

Cook broccoli in boiling water for 5-10 minutes. Spread on the bottom of a 9x13 baking dish (or two 8x8 baking dishes if you want to split it into two dinners). Spread chicken over broccoli. Melt butter, chop onion and sauté in melted butter. Add soup, sour cream and salt. Spread over chicken. Sprinkle with cheese. Top with bread crumbs (or crushed up stuffing). Bake at 350 degrees for 30-35 minutes or until cheese is melted and it is warm all the way through.

This works great as a freezer meal so if you freeze it, thaw it out first and cook it just the same.

Good served with corn and rolls or whatever sides you want :).

Tuesday, April 7, 2009

White Sauce Enchiladas

1 can rotell tomatos w/green chile
1/2 pkg cream cheese
1 can evaporated milk (I just use milk)
1 can cream of mushroom
opt. 1/3 c chopped green peppers

Dump tomatos (green peppers) heat. Add cream cheese and stir until melted. Add cream of mush and milk. (You can use chicken broth to thin if needed).

1. Combine with shredded chicken and make burritos. Top with cheese.
2. Combine with shredded chicken and poor over a casserole dish filled with tortillas chips and cook in oven at 350 for about 25 minutes. Top with cheese.

Hamburger Stroganoff

4 T butter
1 1/2 c milk
1 t worcesteshire
1/2 c sour cream
2 t minced onion
4 T flour
1 can mushrooms
1/2 t garlic salt
1 lb hamburger

Combine beef and onion. Cook, drain, and set aside. Melt butter in sauce pan, add flour. Slowly blend in milk. Cook over medium heat stirring constantly until thickene. Add worcesteshire, mushrooms, and garlic. Poor meat back in mixture and heat. Add sour cream heat until melted.

Serve over noodles, rice or potatoes.

Broccoli Cheese Soup

1. 6-8 medium potatoes cubed
---8 c water ~boil 10 minutes
2. 2 chicken boilion cubes ~ add to water let boil
3. 1 bag frozen broccoli ~ add, boil 10 minutes
4. Make a rue of butter (1 cube) and 8-10 T flour.
5. 1 large block Velveeta cheese ~melt and serve

Cream of Mushroom Meatballs

1 lb hamburger
1 pkg Stove Top Stuffing
2 cans Cream of Mushroom
1 can water

Cook Stove Top according to microwave directions and combine with hamburger. Shape into meatballs. Place in oven for ten minutes to brown (you don't have to but they look better if you do) Take out and in seperate bowl combing cream of mush and water to make a gravy. Poor over meatballs and place back in oven and cook 45 minutes on 350.

Serve over rice or mashed potatoes.

Spaghetti Sauce

3 gallons ragu/prego traditional sauce
3 lbs hamburger (cooked)
3 c ground celery
3 c ground onion
3 t garlic salt
3 t onion salt
3 T italian seasoning
3 T salt

Simmer 3 hours

Opt: Add 1/4 lb cooked sausage (yummy!)

Chicken Enchilada Soup

1/2 c veg. oil
1/4 c chicken base
3 c diced yellow onions
2 t. cumin
2 t. garlic salt
1/2 t cayenne pepper
2 c masa harina (in the flour aisle)
4 qts water, divided
2 c crushed tomatoes (or 2 cans)
1/2 lb velveeta cheese, cubed
3 lbs shredded chicken

In LARGE pot, place oil, chicken base, onions, and spices. Saute until onions are soft and clear (about 5 minutes). In another bowl combine masa harina and 1 qt water. Stir unitl lumps dissolve. Add to sauteed onions, bring to boil. Cook an additional 2-3 minutes. Stirring constantly.
Add remaining water & tomatoes, return to boil. Stirring occasionally. Add cheese and stir until it melts, add chicken, heat and serve.
Top with shredded cheese, crumbled tortilla chips and salsa!

Serves 16-20!